Grilled Pork Adobado with Smoky Roasted Sweet Potatoes and Guajillo Salsa

1. Prepare Garlic and Marinade

In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat and sauté four finely chopped garlic cloves for about one minute until fragrant. Combine the ground ancho chile powder, apple cider vinegar, dried Mexican oregano, sugar, a pinch of salt, and a splash of water in the saucepan. Let the mixture simmer for about 10 minutes.

2. Grill the Pork

Prepare your grill for a two-zone fire. Brush half of the marinade generously over the pork loin, ensuring each side is coated. Place the pork on the hot side of the grill and cook for 4-5 minutes per side. Move the pork to the cooler side of the grill, baste occasionally with the remaining marinade, and cook for 25-30 minutes or until an internal temperature of 145 to 150 degrees is reached.

3. Rest the Pork

Let the pork rest under foil for 10 minutes to allow the juices to redistribute.

4. Grill the Sweet Potatoes

Toss the sweet potato wedges with the remaining 1 tablespoon of vegetable oil and a sprinkle of salt. Arrange them on the grill and cook for 20-25 minutes, turning occasionally, until they are tender and slightly charred.